PORK CHOPS IN LEMON CAPER SAUCE

Steps:

• Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
• Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
• Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley. Cooking Notes 500 All218 Most Helpful29 Private0 mjan1 month ago In response to Vanessa: 2 teaspoons create a sauce. 2 tablespoons (in conjunction with 1 1/2 cups of stock and 1 cup of white wine would create more of a gravy. 185 This is helpful Vanessa1 month ago Wondering if it should be 2 Tablespoons of flour. The sauce is really thin when the directions are followed. 164 This is helpful Kevin1 month ago I just saw this but basically cooked the exact same thing Tonite for dinner except with pounded chicken breasts, and it was phenomenal. Only difference was I used dill instead of parsley, added a few slices of lemon into the reducing sauce, and did not use capers or zest. I actually thought I should have added capers as we were eating. Did not even think of doing this with pork though. Can't wait to try it. 80 This is helpful Mojave Desert Rat1 month ago Jane, If you sear the pork chops first, mid- high heat. 4-5 minutes on both sides w/olive oil as noted in the recipe. They should finish cooking through in the sauce. Perhaps a few minutes extra if they're very thick cut chops. Gone are the days of overcooked dried out pork. Trichinosis isn't much of a work today. Try to purchase good quality Berkshire pork. 75 This is helpful Like this recipe? Save to Recipe Box Print this recipe EmailShare on PinterestShare on FacebookShare on Twitter